Serving Size / Yield
- 30 baby carrots
- 2 tbs olive oil
- salt and pepper
- 2 tbs unsalted butter
- 2 sprigs rosemary
Start by peeling the carrots and trimming them down.
Leave about an inch of the green top.
Heat the olive oil on medium heat in a large skillet.
Add the carrots and season with salt and pepper.
Cook the carrots, making sure to get all sides, for about 5 minutes.
Now add in the rosemary and butter and cook for another 5 minutes.
Carrots should be tender at this point.
Leave carrots on paper towels to drain.